5 December, 2025
Amaranth leaves chutney | Greens chutney | video |
ಹರಿವೆ ಅಥವಾ ದಂಟಿನ ಸೊಪ್ಪಿನ ಚಟ್ನಿ | ಹಸಿರು ಸೊಪ್ಪುಗಳ ಚಟ್ನಿ | ವಿಡಿಯೋ |
What an amazing chutney recipe which can be made using any kind of leafy vegetables like amaranthus leaves or fenugreek leaves or Spinach/Palak leaves or Gongura or sorrel leaves etc. In fact that’s why I named this dish as greens chutney and today I have prepared this chutney using amaranthus leaves
This amaranth leaves chutney or greens chutney is one of the highly fibre rich, flavourful and aromatic yummy chutney which I would consume on everyday basis mixed along with steaming hot rice and a teaspoon of oil
Do make this amaranth leaves chutney or green chutney comparatively more spicy, tangy and slightly sweet and overall it tastes superb and makes you feel like you want to have more and more
I learnt this recipe from Suresh’s one of the aunt, who is basically from Andhra Pradesh and as we all know people of Andhra make varieties of chutneys by using anything and everything and this is one such recipe
This chutney goes well with all kinds of Dosay/dosa, Idly, Parathas, rotis etc other than rice and can also be used as an accompaniment along with main dishes like huli or saru or Paldya etc
I also have a video demonstration of this recipe, so you can check in the link given below at the end of this recipe
Ingredients : measuring cup used – 250 ml
- Amaranth leaves – 5 cups (equal to 350 gm) roughly chopped
- Cumin seeds – 3/4 tbsp
- Fenugreek seeds – 1/4 tsp
- Green chilli – 10 to 12
- Tamarind – 1 tbsp (tightly packed)
- Rock salt – 1&1/4 tbsp
- Jaggery – 1 tbsp
- Turmeric powder – 1/2 tsp
- Hing – 1/4 tsp
- Oil – 4 tbsp (adjust)
- Mustard seeds – 1 tsp
- Curry leaves – few
PROCEDURE :
- Wash and rinse well the leaves, drain all the water, then roughly chop them. It should be of 5 cups or 350 grams in quantity
- In a pan dry roast cumin seeds, tamarind, fenugreek seeds for a minute, then put green chilies and roast again, then transfer to a plate, once cooled completely ,transfer to a mixie jar along with rock salt, jaggery, turmeric powder, hing and grind until crushed
- Saute the chopped amaranth leaves in little oil until slightly soft, then transfer this to the same mixie jar and grind everything again into a coarse paste
- Heat remaining oil in the same pan, put mustard seeds and curry leaves let them splutter, now put crushed mixture, saute until the mixture comes together, leaves the edges of the pan and slightly releases oil
- Remove from the heat and use as needed. You can also refrigerate it once cooled completely. Stays good up to fifteen days if refrigerated
Video demonstration follows –